Dried Pasilla Chile 1 Lb.

Reference: DCPA1LB

Condition: New product

Native to Mexico Pasilla Chiles are also known as chile negro or Pasilla negro and are actually the dried version of the Chilaca Chiles which are dark green chilies that pack a similar heat to the Poblanos pepper. These long, thin chile peppers are

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Native to Mexico Pasilla Chiles are also known as chile negro or Pasilla negro and are actually the dried version of the Chilaca Chiles which are dark green chilies that pack a similar heat to the Poblanos pepper. These long, thin chile peppers are typically 5"- 6" in length and 1" wide at the top (by the stem).

When dried the resulting Pasilla Chiles are almost black in color and their appearance is similar to that of a raisin. The taste is pungent but with a rich flavor and herb like undertones that is sophisticated and long-lasting.

The Dried Pasilla Chile is a key chile in the famous "holy trinity" of Mexican chiles used in Mexican moles along with the Ancho and the Mulato chiles. Mulato chiles are closely related to the Ancho chile but they are not the same.

Cooking Ideas

Pasilla Chiles are usually toasted and then ground to be used in salsas, stews and in several mole sauces. Several of the more popular recipes calling for Pasillas are Red Enchilada Sauce, Pasilla Shrimp Soup and Spicy Moroccan Lamb Stew.

Health Benefits

The peppers are considered to be rich sources of Vitamins B and C along with iron and magnesium.

It is considered to be a low- calorie food which is high in dietary fiber and low in sodium.

Pasilla negro it's also completely cholesterol-free.

Directions on how to Rehydrate

Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.

or

To reconstitute dried Chili pods, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.

How to Store

Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.

Scoville Heat Unit

Variety

Scoville Units

Trinidad Scorpion "Butch T"

1,463,700

SUPER

HOT

Bhut Jolokia Pepper

1,041,427

Dorset Naga Pepper

923,000

Red Savina Pepper

350,000 - 580,000

Jamaican Hot Pepper

100,000 - 200,000

Rocoto Pepper

50,000 - 100,000

Pequin Pepper

75.000

H OT

Super Chilli Pepper

40,000 - 50,000

Cayenne Pepper

30,000 - 50,000

de Arbol Pepper, Japones

15,000 - 30,000

Aji Pepper

12,000 - 30,000

Serrano pepper

5,000 - 23,000

MEDIUM

Hot Wax Pepper

5,000 - 10,000

Chipotle

5,000 - 10,000

Jalapeno Pepper

2,500 - 8,000

Guajillo Pepper

2,500 - 5,000

Pasilla Pepper

1,000 - 2,000

M I L D

Ancho Pepper

1,000 - 2,000

Anaheim Pepper

500 - 2,500

Pimento Pepper

100 - 500

Bell Pepper

0

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Dried Pasilla Chile 1 Lb.

Native to Mexico Pasilla Chiles are also known as chile negro or Pasilla negro and are actually the dried version of the Chilaca Chiles which are dark green chilies that pack a similar heat to the Poblanos pepper. These long, thin chile peppers are